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Gaya-dong local wholesale-style sashimi table for winter yellowtail, gray mullet, and generous side dishes
A neighborhood sashimi restaurant on Gayagongwon-ro 38beon-gil, near Gaya Catholic Church. There is no dedicated parking, so nearby paid parking or public transit is the cleaner plan. It opens at 3 p.m., closes on Sundays, and can have a wait from around 6 p.m. on both weekdays and weekends.
The table is built around assorted sashimi and seasonal fish. A small assorted sashimi plate sits around KRW 30,000 and works well for two people with drinks. In winter, yellowtail and gray mullet are the reason to go: yellowtail brings glossy fat and a thick chew, while gray mullet is firmer and cleaner, especially with chojang or the house soybean-style sauce.
Three sauces arrive first: chojang, soy sauce with wasabi, and a soybean-style sauce with chopped chili and garlic. Washed aged kimchi, seaweed, and seasoned sushi rice let you build quick sashimi bites like small rolls. The slices are not cut too thin, so the texture stays satisfying.
The side dishes make the place feel like a drinking table before the sashimi is even gone: steamed egg, chive pancake, grilled flatfish, and braised fish can all land around the meal. Some refills, such as grilled fish, may now carry an extra charge, so ask before repeating. It fits friends, local drinks, and family sashimi nights more than a polished formal dinner.